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Easy Fudgy Tiramisu Brownies Recipe

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3.8 from 85 reviews

These Easy Fudgy Tiramisu Brownies combine the rich, espresso-infused chocolate brownies with layers of espresso-soaked ladyfingers and a silky mascarpone cream, dusted with cocoa powder. The perfect indulgence for those who love both chocolate and the classic flavors of tiramisu, delivering a moist, fudgy, creamy dessert that’s elegant and easy to make.

  • Total Time: 2 hours 55 minutes
  • Yield: 9 large or 18 small brownies

Ingredients

For the Espresso Brownie Batter

  • 2/3 cup all-purpose flour
  • 3/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter
  • 3/4 cup bittersweet chocolate chips
  • 1/3 cup unsweetened Dutch processed cocoa powder
  • 1 tablespoon espresso powder
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla paste or extract

For the Espresso Soak

  • 1 cup hot brewed espresso or strongly brewed coffee
  • 2 1/2 tablespoons granulated sugar
  • 1/4 cup Kahlua or coffee liquor (optional)

For the Mascarpone Cream Filling

  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 8 ounces mascarpone cheese
  • 2/3 cup cold heavy whipping cream
  • 2 teaspoons vanilla bean paste or extract

Additional

  • 16 Savoiardi ladyfingers
  • Unsweetened cocoa powder for dusting

Instructions

  1. Prepare Pan and Oven: Line a 9x9 metal baking pan with parchment paper covering all four sides to allow easy removal. Preheat the oven to 350°F (180°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
  3. Melt Chocolate Mixture: In a large microwave-safe measuring cup, melt the butter and bittersweet chocolate chips together until smooth. Stir in the cocoa powder and espresso powder until fully combined. Set aside to cool slightly.
  4. Combine Sugars and Eggs: In a large bowl, whisk the granulated sugar, brown sugar, eggs, egg yolk, and vanilla paste/extract until pale and fluffy, which usually takes a few minutes.
  5. Combine Wet and Dry Mixes: Gradually whisk the melted chocolate mixture into the egg mixture until smooth. Then, fold in the flour and salt mixture gently, just until combined to avoid overmixing.
  6. Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Avoid overbaking to maintain fudginess.
  7. Cool Brownies: Let the baked brownies cool on a wire rack for 15 minutes. Then place the pan in the freezer to cool further while you prepare the espresso soak and mascarpone cream. Alternatively, cool completely at room temperature, though this takes longer.
  8. Make Mascarpone Cream Filling: Bring a small pot with a few inches of water to a simmer. In a heatproof bowl that fits over the pot, whisk together the egg yolks and granulated sugar. Place the bowl over the simmering water, stirring frequently until the sugar dissolves and the mixture reaches 145°F (63°C) to safely cook the yolks. Remove the bowl from heat and cool it quickly over an ice bath.
  9. Mix Mascarpone Cream: Transfer the cooled egg yolk mixture to a stand mixer, add mascarpone cheese, and beat until smooth and fluffy. Add cold heavy whipping cream and vanilla paste/extract, then whisk until stiff peaks form, indicating a thick, creamy texture.
  10. Prepare Espresso Soak: In a shallow dish, combine hot brewed espresso or strong coffee with granulated sugar and optional Kahlua or coffee liquor. Stir to dissolve the sugar fully.
  11. Assemble Layer 1 - Brush Espresso: Using a pastry brush, lightly brush the brownie surface with some of the espresso liquor mixture, allowing it to soak in for added espresso flavor.
  12. Spread a Thin Layer of Mascarpone: Spread a very thin layer of the mascarpone cream evenly across the espresso-soaked brownie base.
  13. Dip Ladyfingers and Layer: Quickly dip both sides of each ladyfinger into the espresso soak (do not soak too long to avoid sogginess). Arrange the dipped ladyfingers in a single layer over the mascarpone layer on the brownies.
  14. Top with Mascarpone Cream: Spread the remaining mascarpone cream evenly over the layer of ladyfingers, covering completely.
  15. Finish and Chill: Dust the surface generously with unsweetened cocoa powder. Refrigerate the assembled tiramisu brownies for 1 to 2 hours to allow the mascarpone filling to set.
  16. Serve: Use a sharp knife to cut the brownies into nine equal squares. For smaller servings, cut each square in half to yield 18 portions. Clean the knife between cuts to maintain clean edges.

Notes

  • Measure your dry ingredients accurately: Use the spoon-and-level method or a kitchen scale to avoid too much flour, ensuring fudgy brownies.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days because of the mascarpone cream.
  • Room temperature: Brownies can remain at room temperature for a few hours but refrigerate as soon as possible to maintain quality.
  • Freezing: Do not freeze the assembled tiramisu brownies as mascarpone texture degrades. Instead, freeze only the brownie base and prepare the mascarpone filling fresh when ready to serve.
  • Ladyfingers: Use high-quality Savoiardi ladyfingers, such as Balocco (available on Amazon) or other brands like DeLallo found in grocery stores, for authentic texture.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://recipesvibe.com/easy-fudgy-tiramisu-brownies-recipe/